1.Rice porridge with meat:

Ingredients:

• Meat - 100 gr.
• Rice groats - 3 tablespoons
• Butter is a small piece.
• A pinch of salt.

In this version, the porridge is suitable for children from 1 year old. Children at this age are already doing well with rice, and chewing red meat is still difficult, so it is better to twist it. Also, we do not add any fries and excess fat to the porridge.
For kids, you can also cook sweet porridge with prunes or pumpkin and zucchini from rice.
Rice porridge with meat recipe:
1. Products for porridge: 100-150 gr. fresh meat, 3 tbsp. rice, a slice of butter for dressing and salt.
2. Separate the meat from the films and cut. The smaller the pieces, the faster they will cook.
3. Boil the meat until tender. About 1 hour.
4. Rinse the rice.
5. Boil over low heat until tender. It is brewed for about 20 minutes.
6. Twist the finished pieces of meat a couple of times in a meat grinder.
7. Mix the boiled rice with the twisted meat. Cook all together for 3 minutes.
8. Season with butter and serve.
Bon Appetit!
On a note:
For this porridge, rice can be used whole grain or crushed. If it is more convenient for your child to eat smaller pieces, use crushed rice.
If your child has a positive attitude towards greens, you can add them to the porridge.
For babies, you can prepare a similar dish, only with milk in the form of mashed potatoes.

2 cauliflower casserole

Ingredients:

• Cauliflower - 1 cup (or 2 cups)
• Hard cheese - 70 gr.
• Crackers - 1 tbsp.
• Milk - 2 tablespoons
• Oil drain. - 1 tbsp.

Cauliflower, unlike white cabbage, does not cause allergies, therefore it is advised to cook it for infants, in the form of mashed potatoes. Children from a year can no longer grind, but simply boil in water or in a double boiler. Two-year-old children can already serve it in various versions (boiled, stewed, baked), one of which is a cauliflower casserole with cheese. This simple and light vegetable dish is perfect as a second course for lunch or dinner.
Cauliflower casserole with cheese -

Preparation:

1. Rinse the cauliflower and disassemble into inflorescences. Put in a saucepan with water, add salt and let it simmer for 7 minutes.
2. In the meantime, prepare the cheese sauce. To do this, grate a piece of cheese and add a tablespoon. crackers.
3. Pour in two tablespoons of milk.
4. Add art. a spoonful of soft (melted in the microwave or just melted in the heat) butter and mix everything together.
5. Tilt the boiled cauliflower into a colander to glass the water. Then place the cabbage in a high-edged dish and top with the cheese sauce.
6. Send the form into the oven, for about 15-20 minutes, until golden brown. Serve warm with herbs.

3.Cottage cheese soufflé

Delicate and amazingly tasty dish for children. It just melts in your mouth! For children over a year old, raisins and marmalade can be added to the soufflé. With these sweet additions, the curd soufflé is even tastier!

Ingredients:

• cottage cheese - 600 gr.
• semolina - 1/2 cup
• water - 1 glass
• granulated sugar - 2 tablespoons
• vanilla sugar - 1/2 tsp
• butter - 2 tbsp. l.
• vegetable oil - 1 tablespoon
• egg - 1 pc.
• pitted raisins - 1/2 cup
• berry or fruit syrup - 6 tablespoons

The amount of marmalade is necessary to taste and, if desired, to decorate the dish when serving.
Steam curd soufflé, recipe:
To prepare the curd mass, you need a 3-liter pan.
Boil semolina in water until a thick porridge is obtained. Remove from heat and cool.
Grind the cottage cheese until a homogeneous mushy mass, put in a bowl with semolina porridge. Mix thoroughly until smooth.
Break the egg, separate the white from the yolk.
Heat butter until liquid.
Add the yolk to the resulting curd mass, pour out the butter, pour out the vanilla sugar and granulated sugar, add the raisins.
Stir the resulting mixture thoroughly again.
For further cooking, you will need deep round molds.
Lubricate the molds with vegetable oil and put the prepared curd mass in them.
Put the mold in a saucepan, add water and cook for 15-20 minutes.
Remove the steam trays. Cool down.
Serve in tins, if they have a decorative look, or transfer the product to plates.
Before serving the soufflé, pour over the syrup and put the marmalade on top of the syrup for beauty and as a seasoning.
The curd soufflé is ready!

4 zucchini casserole

Delicate, tasty, low-fat, affordable casserole - a godsend for a dinner for the whole family

Ingredients:

• 400 g zucchini,
• 100 g of cheese
• 2 eggs,
• 100 g sour cream
• 0.5 tsp of slaked soda,
• 150 g flour
• greens,
• 0.5 tsp salt.,
• pepper.

Grate the zucchini, squeeze out well. Cut or grate the cheese very finely, cut the herbs. Stir soda with sour cream, leave for 5 minutes, add eggs, salt, pepper, beat with a fork, add flour, mix. Then put cheese, zucchini and herbs there, mix and pour into a small diameter mold (grease). Bake for 40-50 minutes at 180 degrees.

5 cauliflower puree soup

Ingredients:

• Cauliflower inflorescences - 20-25 inflorescences
• Potatoes - 4 pcs. small.
• Rice - 3 or 4 tablespoons rice.
• Cream - 100 ml. (instead of cream, you can add 2-3 tbsp sour cream)
• Salt to taste
• Draining. butter - a piece

Cauliflower is a dietary and healthy product. It got its name from the inflorescences that resemble flowers. And not at all because of the multi-colored coloring, as one might think without seeing and not knowing this product.
It can be introduced into complementary foods for children up to one year old, in contrast to white cabbage. Because it is softer and does not cause stomach cramps. It also helps maintain normal bowel movements.
For the first feeding, simply mashed cauliflower is suitable, after which you can try mashed cabbage with carrots. And from the 1st year, the child can cook a delicate creamy soup of cauliflower and potatoes. The photo of the recipe is posted below.

Preparation:
1. The main component in this soup is cauliflower, so we take it a little more than other products. We will also prepare potatoes, rice, cream, a piece of butter and salt. If there is no cream on hand, sour cream will do (about 3 tablespoons). This amount of products will be enough for 5-6 servings. If you need a smaller amount, reduce the products proportionally to each other.
2. Disassemble the cauliflower into inflorescences. Cut the potatoes into small cubes. Place vegetables in a pot of water and cook until tender. Approx. 20-25 min.
3. Boil the rice in a separate saucepan.
4. From the pan in which the vegetables were cooked, pour the broth into a glass. It will still be useful to us. Add boiled rice to boiled vegetables and puree with a blender.
5. You should get such a homogeneous mass. Season with salt to taste.
6. Add a lump of butter and cream. Stir.
7. The puree soup will take on this light color. Adjust the thickness of the soup yourself. If it seems too thick, add the vegetable broth that you drained earlier.
8. For small children, soup is best served as is, without any additions.
9. And for older children it is better to serve cauliflower soup with breadcrumbs. In this case, there is a greater chance that the dish will be eaten. You can also sprinkle the soup with herbs or parsley leaves.

6 chicken pudding

Ingredients:

• 1. Chicken (pulp) - 100 g
• 2. Wheat bread - 10 g
• 3. Butter - 1/2 tsp
• 4. Milk - ¼ glass
• 5. Egg - 1 pc.
• 6. Salt solution - ¼ tsp

Cooking.

Take a piece of boneless chicken, rinse with cold water, mince. Scroll the second time through a meat grinder along with white stale wheat bread, previously soaked in 1 tablespoon of milk. This mass must be wiped through a sieve, diluted with the rest of the milk to a thick gruel. Then add raw egg yolk, salt solution. Beat the protein into a strong foam and add, stirring gently. Put all the resulting mass in a small mug, thickly greased with oil.
Putting the mug in a saucepan half filled with boiling water, cover the pan with a lid, put it on the stove and cook for 40 minutes.
Chicken, veal, liver puddings can be served with mashed potatoes or vegetables.

7 EGG SOUP

Ingredients:

• 1.½ onions;
• 2.2 pcs. potatoes;
• 3.1 carrot;
• 4.2 - 4 pcs. quail eggs

1. Peel and wash the onion. We use the half, cut it into small cubes. Wash and peel the carrots, also cut into cubes.
2. My oldest daughter loves grated carrots more, so I often rub on a coarse grater.
3. Clean, wash and dice the potatoes.
4. Pour 500-600 ml into a saucepan. water (depending on what kind of soup your baby likes, more rare, or thick). Bring to a boil. Throw onions and carrots into boiling water. If you are making grated carrots, then only add onions. Add the potatoes after 10 minutes.
5. After 15 minutes add the grated carrots, if you did not add the carrots in cubes. You can also add some baby pasta to the soup - 1 tablespoon if you want a thicker soup.
6. Do not forget that we will not cook with a boiled egg, but soup with a raw egg. If your child likes a more rare soup, then take 2 eggs, if thick, then 4. Break the eggs into a bowl and stir with a fork.
7. Now it remains to figure out how to add the egg to the soup. After 15-20 minutes after putting the potatoes in the soup, pour the eggs. Pour the eggs very slowly into the boiling soup, and stir thoroughly with a fork to make small flakes. Bring the egg soup to a boil and can be removed from heat. Cool a little, pour into a plate. We add unrefined oil to the plate, you can add separately cooked meat. Bon Appetit!

8 baby meatballs

Ingredients:

• Minced meat - 500 g.
• 1 egg
• 1 onion
• Bread - 100 gr.
• Rice - 100 gr.
• Carrots - 1 pc.
• 0.5 cups milk
• Salt to taste

1. Mix the minced meat with finely chopped onions and grated carrots.
2. Soak bread and rice in milk, boil a little, mix with minced meat
3. Add the egg to the minced meat, salt to taste
4. We sculpt and steam the tufts until cooked (it will be convenient to do it in a multicooker)
Vegetables, mashed potatoes or pasta are perfect as a side dish.
For older kids, sauce for meatballs will be an excellent addition. It can be prepared by sautéing onions and carrots with tomato paste.

9 fish soup

Ingredients:

• fish fillet - 150 g (hake, salmon, trout or pollock are suitable)
• 1/2 medium onion
• 1 small carrot
• 1 medium potato
• sour cream
• salt and herbs to taste

1. Put the fillet in a small saucepan, fill it with water (1.5-2 cups), put it on the fire, add a little salt
2. When the fish is cooked, put it on a separate plate, and filter the broth.
3. Finely chop the potatoes and onions, rub the carrots on a fine grater, put them to boil in the broth. If the soup looks a little thin, you can add some rice.
4. Cogra vegetables are cooked, add fish again and grind everything with a blender.
5. Serve with sour cream and herbs

10 mashed potatoes

Ingredients:

• Rub 100-120 g of boiled hot potatoes through a sieve (you can use a blender), gradually add to the resulting mass, stirring continuously, a little (up to 20 ml) of hot boiled milk.

Beat the mixture until a homogeneous fluffy mass is obtained. Put the mashed potatoes on a plate, pour with melted butter.

11 carrot puree

Ingredients:
Wash 100 g of carrots, peel, chop, put in a saucepan, pour in a little boiling water, add an incomplete teaspoon of sugar, cover and put on low heat. Simmer for 30-40 minutes, stirring occasionally and adding a little water until the carrots are tender. Then rub the hot carrots through a sieve, pour in 1/4 cup of hot milk, boil. When serving, add 1/2 tsp. butter.

12.Pumpkin boiled
Cut the peeled pumpkin into cubes, put in a saucepan, add a little boiling water, add a little salt and cook until tender. Cool the boiled pumpkin until warm (you can mix it with other vegetables, fruits or cereals), rub through a sieve and offer to the child.

13 pumpkin stewed with apples

Ingredients:

• Put 200 g of finely chopped peeled pumpkin in a frying pan,
• add 100-150 g of peeled and finely chopped apples,
• some salt and
• 1-2 tsp Sahara,
• 1-1.5 tsp butter,
• up to 100 ml of water and simmer until tender, then cool until warm and rub through a sieve. You can pour a little jelly over the finished dish.

14.Vegetable puree assorted

Carrots and cabbage, finely chopped, simmer under the lid in a little water until half cooked, add the chopped potatoes and simmer for another 30 minutes. Then rub the vegetables, including the added green peas, hot, then add a little hot milk and salt to the mixture. Stir everything well, bring to a boil and, after removing from the stove, beat so that the puree is fluffy and without lumps. Season the finished puree with 1 tsp. butter.

15.Rice and carrot soufflé (in the absence of allergic reactions to eggs)

From 1 tbsp. of sorted and washed rice, boil a slightly viscous porridge in water. Add 1 tsp to it. melted butter, 1/2 egg yolk, mashed with 1 tsp. granulated sugar in 25-30 ml of boiled milk, 1 / 4-1 / 2 carrots, grated on a fine grater. Mix everything well and carefully add 1/2 of the whipped protein into the resulting mass. Transfer to a greased mold and place for 35-40 minutes in a water bath (on a wire rack in a saucepan with boiling water).
There may also be other options for soufflé from vegetables and cereals: from semolina, from pumpkin and zucchini (2 tablespoons of grated vegetables instead of carrots).

16.Omelet stuffed with meat

Ingredients:

• 50 g boiled ground meat
• 1 egg
• 1/2 coffee cup milk
• a piece of butter the size of a hazelnut
• 1 tbsp. a spoonful of mashed boiled vegetables from the soup
• parsley
• 1 tbsp. a spoonful of tomato juice

Grind the egg yolks with salt and butter, add the whipped egg whites. Grease a saucepan, pour the beaten eggs into it, immerse it in another vessel with water, cover and place in a very preheated oven for 10 minutes.
Put the finished omelet on a plate, put the ground meat and vegetables on it, roll up and pour over tomato juice.

17.Krupenik

This recipe is a real find for moms! When the kids become very picky and capricious, when they don't want porridge, but are tired of cottage cheese))
Ingredients:

• baby curd "Agusha" - 50 g,
• buckwheat - 4 tbsp. spoons,
• butter - 1 tsp,
• sour cream - 2 tsp,
• quail egg - 1 pc.,
• ground crackers - 10 g.

Take, wash and put buckwheat in a saucepan. Put it on high heat, and after boiling the water, switch to low and cook for about 25 minutes. Grind buckwheat porridge with a blender. Thoroughly mix buckwheat porridge with baby curd, add a raw egg and 1/2 teaspoon of butter. Transfer the resulting mass into a greased form, sprinkle with ground breadcrumbs, smooth the surface and grease with sour cream. Bake for about 25 minutes (at 180 degrees).

18.Steamed cheesecakes

Ingredients:

• Cottage cheese - 200 g (ideally homemade)
• flour - 4 tbsp. l.
• egg - 1 pc. (instead of chicken, you can take 2-3 quail)
• sugar - 4 tbsp. l.

1. Add the egg and sugar to the curd, mix thoroughly until smooth.
2. Add flour and mix again. It is better to add flour gradually, so as not to overdo it: when the mass takes on the consistency of the dough and begins to peel off from the hands, this will mean that there is enough flour
3. Pinch off small pieces from a whole piece of dough, roll up small balls and put them in a double boiler at a short distance from each other so that they do not stick together.
4. Cook for a couple of 30 minutes.

19 glazed curds

Make such a treat with the kids! Tasty and no "eshek" !!!

Would need:

• Cottage cheese (cottage cheese must be taken dry) - 400 g
• Butter - 25 g
• Cream (30% fat, but

Age one and a half years is the time to expand the child's diet. His digestive system improves, the number of teeth increases, which helps to chew harder foods. Mom does not need to grind food thoroughly, as in the first year of life. The components of the dishes can be cut into small pieces without resorting to a meat grinder and blender. A varied menu introduces the baby to new tastes and provides the supply of valuable vitamins and microelements.

The diet of a child after a year should be made taking into account the recommendations of specialists

Diet of a one and a half year old child

The diet of children after one and a half years includes 5 meals. Three of them are basic and two are snacks. Some kids refuse second breakfast, switch to 4 meals a day with a break between meals at 4 hours. Whatever the baby's habits, the main thing is to invite him to the table at a strictly allotted time. This will develop the food reflex and create favorable conditions for the digestion of food.

Child's diet after a year

This article talks about typical ways of solving your questions, but each case is unique! If you want to know from me how to solve your particular problem - ask your question. It's fast and free!

When choosing food for a child after a year, preference should be given to light dietary products. The children's menu must include cereals, light soups, fermented milk dishes, fish and meat patties. For dressing dishes, you should use vegetable oil, low-fat sour cream. The addition of salt, herbs, ground pepper is allowed.

Porridge, vegetables, meat on the menu

Porridge can be served every day, at any time. The most valuable of them are oatmeal and buckwheat, which contain many useful trace elements. Rice is well digested, but it should be limited if you are prone to constipation. Less popular corn and millet porridge are a source of silicon, calcium and phosphorus. You can also offer barley, which contains iron and potassium, and pearl barley is introduced after three years.

Vegetables and fruits can be given every day, in any form. They contain fiber, which prevents constipation and aids easy digestion. Summer is the best time for light salads. Baked vegetables and mashed potatoes are suitable as a side dish at any time of the year.

For cutlets and meatballs, you should use lean meats - turkey, beef, veal. A blender, a double boiler and a slow cooker will help to prepare it. Lean fish dishes should be included in the diet at least 2 times a week. A piece of baked fish will give the body important amino acids, iodine, potassium, lecithin, magnesium, phospholipids. However, it should be remembered that fish is a strong allergen.

Eggs, dairy products and fats in the diet

Milk, fermented milk and dairy products give children calcium, potassium, magnesium, phosphorus, protein, vitamin D. They contain milk sugar, digestible acids, carbohydrates, and minerals.

You can make cheese cakes, casseroles, lazy dumplings from cottage cheese, which you can already try for your baby.

Chicken eggs are prized with amino acids and lycetin. A whole egg can be given to an older child for breakfast every other day, or you can make a steamed omelet from it, add it to dishes. If you are allergic to protein, it is removed from the menu. You can also try dietary quail eggs.

Fats are oils (sunflower, olive, butter, corn) that are useful in their own way. The vitamins, minerals and fatty acids they contain give strength and support the metabolism. The daily norm of butter at the age of 2 years is from 6 to 10 grams. (including adding to cereals, puddings, casseroles).

Bread, pasta and sweets

Durum wheat pasta may be present in the diet of one and a half year old children. They contain carbohydrates, vitamins B1, B9, PP, B2, calcium, phosphorus and other trace elements. Up to 2 years old, the inclusion of bran baked goods is not recommended by WHO and pediatricians, including Dr. Komarovsky. However, at 1.5 years old, you can introduce a child to bread made from rye flour.

The daily norm of black bread should not exceed 10 grams. In total, a two-year-old child is allowed to eat up to 100 grams of bread per day (70 grams of wheat and 30 grams of rye). If a child refuses bread, do not insist - cereals will completely replace him.

You should not include sweets and pastries in the diet of a 1.5-year-old baby. Once a week, you can marshmallow, marmalade, marshmallow, honey, biscuit biscuits and dried fruits (see also:). The daily rate of sugar is 40 grams (sugar added to cereals, pies, cottage cheese is considered).

Harmful and heavy food from an adult table should not be tried at this age. Heavy, fatty, fried foods are prohibited. Do not give mushrooms, pickled vegetables, smoked meats, seafood, marinades. The taboo applies to concentrated juices, soda, margarine and spread, coffee.

Menu for a day in 1.5-3 years

A varied and balanced diet is the basis for the harmonious development of a 1.5-2 year old child. The basis of the children's diet should be foods with protein content - eggs, fish, meat, dairy products.

The correct daily set of dishes that should be given to the baby is shown in the table:

The calorie content of the daily ration is distributed evenly 30% / 35% / 15% / 20% (breakfast / lunch / afternoon snack / dinner). Nutritionists and WHO recommend calculating calories and adhering to a similar ratio during feedings. If the child asks for food at night, it is better to feed him kefir, low-fat yogurt or milk.

Weekly menu for kids 1.5-2 years old

Despite the limited time for cooking, it is important for mom to diversify the child's diet as much as possible and introduce him to new tastes. This will also be an additional preparation for kindergarten, where children do not have to choose what to eat. An approximate menu for a week after 1 year and 6 months is shown in the table:

In my mother's piggy bank: useful recipes

It is important for a mother to be attentive both to the selection of products for the child and to their careful culinary processing. It is advisable to make your own cottage cheese, jelly, yoghurts, minced meat, oat and shortbread cookies. Finished products are not always stored in proper conditions, and manufacturers are often silent about their composition. It is necessary to gradually master the recipes for children's dishes and introduce them to the child.

Millet porridge "Caprice"

Initially, boil a viscous millet porridge, pouring half a glass of cereal with a glass of hot water. Then add a little sugar and salt to a saucepan with millet and cook until tender, cool to 40 degrees and serve with one of the fillers:

• finely chopped dried apricots and raisins, nuts and butter;
• carrot puree (chopped carrots should be stewed beforehand, and then mixed with porridge and garnished with prunes);
• pieces of stewed fillet, laid out on porridge.

Delicate chicken cream soup

To prepare one portion, you need to make a broth by boiling 20 grams of chicken fillet in 150 ml. water and adding salt, half an onion and carrots to it. Grind the finished meat and vegetables with a blender, add half of the broth, grind. Separately dry a tablespoon of flour in a pan, add the rest of the broth and 1 tsp. butter. Keep on fire until thickened, stirring constantly.

Mix the sauce and mashed meat with vegetables. Simmer for 10 minutes. In parallel, combine a fresh egg with 30 ml. warm boiled milk, boil until thickened in a water bath. Add the resulting mixture to the slightly cooled soup and mix. Serve with herbs.

Beets stewed with prunes

Grate medium-sized red beets on a coarse grater. Melt 1 teaspoon of butter in a frying pan and heat the chopped root vegetable on it. Add 50 grams of chopped prunes, salt and sugar, cover and simmer over low heat until tender. It is important to stir every 2 minutes so that the beets become tender and fragrant.

Fish stewed in milk

Prepare a good cod fillet, sprinkle with salt. Separately chop the young potatoes, add water and cook until half cooked in a ceramic pot. Drain the water, add the chopped half of the onion, the prepared fish. Pour a glass of milk over the food and simmer over low heat for 20 minutes. Garnish with herbs before serving.

Meat soufflé

Grind 350 grams of a good tenderloin in a blender or food processor. Continuing to beat, add a little salt, 50 gr. butter, a good raw egg. Gradually pour in 0.5 cups of low-fat cream. Put the well-prepared mass in an oiled form, which must be placed in a bowl of boiling water and sent to a preheated oven.

During baking, it is important to ensure that there is always boiling water in the bowl, add it when evaporating. Signs of the readiness of the dish are the increase and compaction of the mass, its separation from the walls of the form. Mom should try it before finally taking out the dish. Serve the soufflé on a flat plate with herbs and fresh tomato.

Rice casserole with cottage cheese

Boil crumbly rice. Add raisins, egg beaten with a little sugar, butter and grated cottage cheese. Mix the prepared mass well and put on a baking sheet, pre-oiled and covered with bread crumbs. Grease the mass on top with the previously connected egg and sour cream or pour with melted butter. Bake for 10 minutes at medium heat. Serve garnished with berry syrup.

Note to mom

A two-year-old may refuse meals prepared by his mother. New products can be particularly resentful. Dr. Komarovsky does not recommend insisting.

The best tactic is to avoid snacking and no access to sweets. Hungry in between the main meals, the child will happily eat whatever is given to him.

Poor appetite is usually the result of snacking between meals. Faced with this, the mother should eliminate the "morning" juice at 11 o'clock, it is good to take a walk with the child before lunch. However, a deterioration in appetite may indicate the onset of ARVI, problems with the gastrointestinal tract. Mom should pay attention and react to such situations in time.